Sweet Potato & Red Lentil Curry with Coconut Milk
A creamy, comforting curry made with red lentils, sweet potatoes, and coconut milk. Simple, nourishing, and full of balanced spice.
Equipment
- Large saucepan or Dutch oven
- cutting board
- chef's knife
- measuring spoons
- spatula or wooden spoon
Ingredients
- 180 g red split lentils
- 2 medium sweet potatoes, cubed
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 1 cup chopped tomatoes
- 240 ml coconut milk
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp chili powder
- 1/4 tsp cardamom
- 1/2 tsp garam masala
- Salt, lime juice, and coriander to taste
Instructions
- Rinse lentils until water runs clear.
- Heat oil, toast mustard and cumin seeds.
- Add onions, garlic, ginger, and coriander stalks; sauté until soft.
- Stir in spices (except garam masala).
- Add tomatoes, cook down until thick.
- Add lentils, sweet potatoes, and water; simmer 30–40 minutes.
- Add coconut milk and salt; simmer 5 minutes.
- Finish with garam masala and lime juice.
- Serve with rice, naan, or quinoa.
Notes
Curry tastes even better the next day. Store in fridge for up to 4 days or freeze for 2 months. Garnish with toasted cashews or coconut flakes.
Nutrition
Calories: 334kcalCarbohydrates: 43gProtein: 11gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 620mgPotassium: 700mgFiber: 10gSugar: 7gVitamin A: 9500IUVitamin C: 10mgCalcium: 80mgIron: 4mg